* 4 Cod fillets, or nicer still, 4 Basa fillets
* 1 tablespoon Sesame oil
'''dry rub'''

* 2 tablespoons Cornflour
* 1 teaspoon freshly Ground coriander
* 1 teaspoon Garlic powder
* 1 teaspoon Ginger powder
* 1 teaspoon Chilli powder
* 1 teaspoon fine Sea salt
* 1 teaspoon Fennel seeds, Ground to a powder
'''Tomato sauce'''

* ½ teaspoon Garam masala powder
* 1 teaspoon Chilli powder
* 1 teaspoon freshly Grated Ginger root
* 1 teaspoon freshly Crushed garlic
* ½ teaspoon fine Sea salt
* 2 tablespoons Tomato puree
* 175 ml water
* 1 tablespoon Groundnut oil
* 4 Szechuan peppercorns
* 4 Black peppercorns
* 1 fresh Bay leaf
* A very small piece of Cinnamon
'''to serve'''

* Freshly chopped Mint leaves

===Method===
* MIx the dry rub ingredients together and place in a Lock and Lock box with the Fish fillets, close the lid and shake gently to coat the Fish evenly
* Once the Grill is nice and hot, reduce the heat to about half and lightly Spray a Griddle pan with Vegetable oil to prevent the fillets from sticking
* Grill the fillets for 5 minutes on one side and then spoon the Sesame oil over the fillets. Turn and Grill for 5 minutes on the other side
* Check the Fish is properly cooked, set to one side and keep warm
* Make the Sauce by mixing the Garam masala, Chilli powder, Ginger, Garlic, Salt, Tomato puree and water. Ensure the ingredients are well mixed
* Heat the Groundnut oil in a Wok and add the whole Peppercorns, Bay leaf and Cinnamon. Stir fry for a minute or so
* Reduce the heat and carefully add the Sauce mixture
* Bring to the Boil, reduce and Simmer for 5 minutes
* Gently add the Fish pieces to the Sauce and Poach for a few minutes
* Remove the cinnamon stick and serve

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